Archive for » May, 2016 «

Hash Brown Potatoes

Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 1 1/2 pounds russet potatoes, peeled and 1/2-inch diced 1 1/2 cups chopped yellow onions (2 onions) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons minced fresh flat-leaf parsley 2 tablespoons minced scallions (white and green parts) Directions Melt the butter with olive oil in [ ... ]

ROASTED PEARS WITH DRIED APRICOTS AND PISTACHIOS

Serve with ice cream. Use an oven proof skillet. Preheat oven to 450 degrees. from Cook’s Illustrated Serves: 6 servings INGREDIENTS 2½ Tablespoons butter, unsalted 4 pears, ripe Bosc, peeled, halved and cored 1¼ cups wine, dry white ½ cup apricots, dried and quartered ⅓ cup sugar ¼ teaspoon ground cardamom ⅛ teaspoon salt 1 teaspoon lemon juice ⅓ [ ... ]

Pasta with Lemon Butter Garlic Sauce

Did you know citrus paired well with carbs? Now you do. Try this Lemon Butter Garlic Sauce on top of your favourite pasta and get ready to be a lemon-based sauce convert. Ingredients: 12 ounces dried pasta ¼ cup unsalted butter 3 to 4 garlic cloves, minced 3 tablespoons olive oil 3 [ ... ]

Baked French Toast With Pecan Crumble

Drying out the challah lets the Baked French Toast absorb the custard without going to mush and top it off with a pecan crumble for an extra crunch. Ingredients French Toast 1 pound loaf challah, sliced 1” thick Unsalted butter, room temperature (for baking dish) 4 large eggs 4 large egg yolks 1 cup heavy [ ... ]

Chocolate Biscotti

Chocolate Biscotti (Dorie Greenspan) Ingredients 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 tbsp instant espresso powder 3/4 tsp baking soda 1/2 tsp baking powder 1 tsp salt 6 tbsp unsalted butter, room temperature 1 cup sugar 2 large eggs, lightly beaten 1 tsp vanilla extract 1 cup chopped almonds 4 oz bittersweet chocolate chips Directions Preheat oven to [ ... ]